Serves: 6
Total Calories: 363
Heat the oven to 350°F.
Mix the ketchup, horseradish, and lemon juice in a medium bowl. Stir in the shrimp and cilantro and season with salt and pepper. Mix the mayonnaise and wine together in a separate bowl.
Remove the centers from the baked pastry shells, and arrange the hollowed shells on a sheet pan. Spoon the shrimp mixture into the shells, filling them barely to the brim. Spoon 2 teaspoons of the mayonnaise-wine mixture into each shell, and shake each shell gently to help the sauce settle. Bake until the sauce has dried on the surface and the shrimp is heated through, about 10 minutes. Serve immediately.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Shrimp Cocktail Tartlets recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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